So when we make this pie, it’s in Nana Barb’s honour. She had a real sweet tooth!
This recipe is so special to us as it comes from Damien’s Nana Barb, who has since passed away. Most of Damien’s family members make this pie, which is renowned in the Flinders Ranges, home of the urti (quandong).
For the pastry
- 2 cups (300 g) self-raising flour
- 1 cup (150 g) plain flour
- 200 g butter, chilled and chopped
- 125 ml iced water
- pinch of salt
- sugar, for sprinkling on pastry top
For the filling
- 500 g fresh (or frozen and thawed) quandong, for sprinkling
- ¾ cup caster sugar, plus extra
- 1 cup water (just enough to cover the quandong) or orange juice
- 1 egg, beaten
- 2 tbsp cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine the fruit with the sugar and orange juice, stir, cover and let stand for at least five minutes, or, if you have time, leave overnight. This will create a thicker filling.
2. Transfer the quandong mixture to a saucepan and cook on low for 10–15 minutes, stirring frequently.
3. Preheat oven to 180°C. To make the pastry: Place flours and butter in a large bowl and rub with your fingers until it resembles breadcrumbs. Add water and mix with a butter knife until the pastry just comes together. Divide into 2 portions and roll each out to a 28 cm circle on a well-floured surface.
4. Line a lightly greased baking tin with one circle of pastry. Prick the base with a fork. Fill with quandong filling, and trim the edge of the pastry. Cut remaining pastry into smaller circles using a 7 cm round cutter.
5. Mix the egg and the cream together. Brush the edges of the pastry with mixture. Lay circles of pastry over the pie, overlapping slightly. Brush the top of the pie with the egg mixture. Sprinkle with sugar. Bake for 30–35 minutes, or until golden.
This recipe is from Warndu Mai (Good Food) by Rebecca Sullivan & Damien Coulthard published by Hachette Australia, Hardback RRP $45.